Description
This Crockpot Orange Chicken recipe is a flavorful and easy-to-make dish featuring tender chicken breasts simmered in a tangy orange sauce infused with garlic, ginger, and a hint of heat. Perfect for a hassle-free dinner, the slow cooker does the work while you prepare a simple cornstarch slurry to thicken the sauce before serving over rice and garnishing with fresh green onions.
Ingredients
Scale
Orange Sauce
- ½ cup freshly squeezed orange juice
- ¼ cup water
- ¼ cup honey
- 3 tablespoons low sodium soy sauce or tamari for gluten-free
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- ¼ teaspoon ground ginger
- Pinch of crushed red pepper flakes, optional
Chicken
- 1 ½ pounds boneless skinless chicken breasts
- Salt and pepper, to taste
Thickening Slurry
- 2 tablespoons cornstarch
- ¼ cup water
To Serve
- Cooked brown or white rice
- Chopped green onions, for garnish
Instructions
- Make the Sauce: In a liquid measuring cup or medium bowl, whisk together the freshly squeezed orange juice, water, honey, soy sauce, rice vinegar, minced garlic, ground ginger, and red pepper flakes if using. This mixture forms the flavorful orange sauce base.
- Prepare the Chicken: Place the boneless skinless chicken breasts evenly at the bottom of the slow cooker. Lightly season them with salt and pepper. Pour the prepared orange sauce over the chicken, making sure each piece is fully coated to absorb the flavors as it cooks.
- Slow Cook the Chicken: Cover the slow cooker and cook on the high setting for 2 ½ to 3 hours or on the low setting for 4 to 5 hours. The chicken is done when it is cooked through and tender enough to shred easily with a fork.
- Prepare Cornstarch Slurry: Once the chicken is cooked, remove it to a cutting board and let it cool slightly. In a small bowl, whisk together the cornstarch and ¼ cup water until smooth. This slurry will be used to thicken the sauce.
- Thicken the Sauce and Cut Chicken: Return the cornstarch slurry to the slow cooker and stir to combine it with the sauce. Cut the chicken into bite-size pieces and place it back into the slow cooker. Cover and cook on high until the sauce thickens, usually 10 to 30 minutes depending on your slow cooker.
- Serve: Spoon the thickened orange chicken over cooked brown or white rice. Garnish with chopped green onions for a fresh and vibrant finish. Serve immediately and enjoy!
Notes
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes to your taste.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- The chicken can also be shredded instead of cut into pieces for a different texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker sauce, you can add more cornstarch slurry gradually, stirring and cooking until desired consistency is reached.
- Serve with steamed vegetables for a well-rounded meal.
